Archive for the ‘Breads’ Category

Back To Basics – Gluten Free Sandwich Bread

If you learn to make just one bread to satisfy your cravings, this may be the loaf to master.  Great for toast, grilled cheese and peanut butter sandwiches, this loaf also makes awesome french toast.  Bake up a couple loaves at a time, pre-slice, and throw one in the freezer.  Just be sure to separate the slices with a bit of waxed paper if you think you’ll want to thaw just one or two at a time.

 Ingredients:

 2 ½ cups Brown Rice Flour 

2/3 cup Corn Starch 

2/3 cup dry milk powder 

1 Tbsp Xanthan Gum

1 tsp Salt 

1 ¾ cups warm water (between 105 and 115 degrees to make yeast happy)

1 package Active Dry Yeast

 2 Tbsp Vegetable Oil

2 Large Eggs

 Directions:

 1.  Lightly grease a 9 x 5 inch loaf pan and line bottom with parchment paper.

 2. In a small bowl, stir to combine water and yeast.

 3. In large mixing bowl, whisk together dry ingredients.

 4. Add yeast mixture, vegetable oil and eggs to dry ingredients.

 5. With electric mixer, using the beater attachment (NOT a dough hook), combine ingredients for one minute.

 6. Scrape sides of bowl down and then mix at medium high speed for 5 minutes (going the full mixing time is important to activate the gum and add air to the dough).

 7. Spread batter evenly into pan (it helps to wet a plastic spatula with warm water to spread gluten free bread dough).

 8. Cover loosely with lightly greased plastic wrap and let rise for 1 hour.  It should rise just to top of pan.  Preheat oven to 350 degrees while bread is rising.

 9. Bake for 55 minutes (or until quick read thermometer reachest 208 to 211 degrees).

 10. Remove bread from oven and cool in pan for 5 minutes, then remove bread to wire rack to cool completely before slicing. 

Note: Bread will keep 1-2 days at room temperature, otherwise store in refrigerator. 

Edit: I never could remember where I first got this recipe.  My searches to find it so I could properly credit on this post were futile.  But,  I was surfing the net tonight and stumbled across it on another blog.  Here’s the link:

http://www.seriouseats.com/recipes/2010/05/how-to-make-gluten-free-sandwich-bread-recipe.html

The recipe originally comes from Elizabeth Barone over at www.glutenfreebaking.com

Thanks, Elizabeth, for creating the perfect GF Sandwich Bread!

 

Gluten-Free Multigrain Artisan Loaf

She’s a beauty, ain’t she?  Both Gluten and Yeast-free, this loaf is a soda bread, with a slightly grainy texture and a rye flavor.  This bread is loaded with good things like quinoa, sorghum and flax.  Heat up a pot of soup to go with and enjoy – it won’t take many hearty slices for your belly to feel plenty full!

Ingredients:

 1/3 cup cold water

 1/2 cup vegetable oil

 2 eggs, slightly beaten (reserve 1 tbsp in a small bowl for egg wash)

 1/4 cup sugar

 2 tsp baking soda

 1 Tbsp baking powder

 1/2 tsp salt

 1 Tbsp Caraway Seed

 1/2 cup Quinoa (or Amaranth) Flour

 1/2 cup Sorghum Flour

 1/2 cup Sweet Rice Flour

 1 1/2 cup White Rice Flour

  2 tsp Xanthan Gum

 1/4 cup Flaxseed Meal

 1 cup buttermilk

1/4 cup plain Yogurt (or another 1/4 cup buttermilk)

 1 tsp milk (mixed with the reserved egg)

1 tsp sesame seeds

1/2 tsp poppy seeds

Directions:

  1. Preheat oven to 350 degrees.
  2. Place water in a small bowl and put bowl in freezer for 10 minutes.
  3. In large bowl, combine baking soda, baking powder, salt, caraway seeds, flours, xanthan gum, and flaxseed meal.  Whisk together to insure even distribution of ingredients; set aside.
  4. Place vegetable oil into a mixing bowl.  Add cold water from freezer.  Mix with whisk attachment for 2 minutes.  Add sugar and slightly beaten eggs (be sure to reserve 1 Tbsp of egg for later use).  Mix until combined.
  5. Add buttermilk, yogurt and the dry ingredients; mix to form your bread dough.
  6. Place dough into greased 2 quart pyrex round casserole dish.
  7. Comine reserved egg with 1 tsp milk.  Gently brush on surface of dough (use all the mixture).  Top with poppy and sesame seeds, if desired. 
  8. Bake immediately for one hour. 
  9. Remove from oven and invert bread immediately onto wire rack to cool.